It is almost the end of cherry season here, but hubby bought some free ones home a week or so ago. I was when it was so hot here so I enjoyed some of the cherries in this Oriental Cherry Chicken Salad.
As with all salads, change the ingredients to suit your personal preference. I like to put the mandarin orange can in the refrigerator to chill. Although the components and the dressing can be made ahead, this salad is best assembled shortly before serving. The cherries will turn everything purple if the salad sets too long. The salad is still very good, just not so pretty.
I have a wonderful cherry pitter made by Progressive that pits four cherries at a time so the cherry pitting goes really quickly.
The original recipe came from a recipe card that a local grocery store gave out many years ago.
Oriental Cherry Chicken Salad
1/2 c. mayonnaise
1 t. soy sauce
1 T. lemon juice
1/8 t. ground ginger
1/8 t. pepper, coarse ground if possible
2 c. fresh sweet cherries, pitted and halved
1 (11 oz.) can mandarin orange segments, well drained
1 to 1 1/2 c. diced cooked chicken
3/4 c. diced celery
1/2 c. sliced sugar snap peas
3 green onions, chopped
1/3 c. toasted, slivered almonds
Combine mayonnaise, soy sauce, lemon juice, ginger and pepper until well blended. Chill several hours or overnight to blend flavors. Combine cherries, orange segments, chicken, celery, pea, green onions and almonds in a medium bowl. Spoon dressing over salad ingredients and mix well. Serve immediately. Makes 4 servings.
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